Garlic-Mustard Rib Roast Recipe

5 1 1
Garlic-Mustard Rib Roast Recipe
Garlic-Mustard Rib Roast Recipe photo by Taste of Home
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Garlic-Mustard Rib Roast Recipe

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5 1 1
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This is one of my favorite ways to prepare a roast because it turns out so tender and flavorful. My husband and our six children just love it!
MAKES:
10 servings
TOTAL TIME:
Prep: 5 min. Bake: 2-1/4 hours + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 5 min. Bake: 2-1/4 hours + standing

Ingredients

  • 1 bone-in beef rib roast (6 to 8 pounds)
  • 1 tablespoon garlic powder
  • 1 tablespoon ground mustard
  • 1 to 2 teaspoons salt
  • 1 to 2 teaspoons pepper
  • 1/4 cup water
  • 1/4 cup beef broth
  • 1 tablespoon red wine vinegar

Directions

Preheat oven to 350°. Place roast in a shallow roasting pan, fat side up. Mix seasonings; rub over roast. Add water, broth and vinegar to pan.
Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Baste occasionally with pan juices. Remove roast from oven; tent with foil. Let stand 15 minutes before carving. Yield: 10 servings.
Originally published as Herbed Beef Rib Roast in Country Woman Christmas Annual 2002, p28

  • 1 bone-in beef rib roast (6 to 8 pounds)
  • 1 tablespoon garlic powder
  • 1 tablespoon ground mustard
  • 1 to 2 teaspoons salt
  • 1 to 2 teaspoons pepper
  • 1/4 cup water
  • 1/4 cup beef broth
  • 1 tablespoon red wine vinegar
  1. Preheat oven to 350°. Place roast in a shallow roasting pan, fat side up. Mix seasonings; rub over roast. Add water, broth and vinegar to pan.
  2. Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Baste occasionally with pan juices. Remove roast from oven; tent with foil. Let stand 15 minutes before carving. Yield: 10 servings.
Originally published as Herbed Beef Rib Roast in Country Woman Christmas Annual 2002, p28

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MY REVIEW
cwbuff User ID: 441425 83614
Reviewed Dec. 26, 2009

"I just made this for Christmas dinner and everyone loved it! So simple, too! Add this to your "simple but looks and tastes like gourmet" file. The only change I would make is perhaps increasing the broth mixture, as most of it evaporated during the roasting, and I only got to baste the roast once or twice."

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